Crispy Sheet Pan BBQ Ranch Chicken Tacos
Dinner tonight is crispy sheet pan BBQ ranch chicken tacos, made by baking chicken breasts in BBQ sauce until it shreds easily, and topping baked tortillas with chicken, cheese, shredded lettuce and tomato, and a delicious ranch sauce.
Ingredients
Method
- Preheat the oven to 325 degrees F (165 degrees C). Place chicken in a small baking dish. Reserve 1 tablespoon ranch seasoning and sprinkle remaining seasoning over chicken. Pour barbecue sauce over chicken, cover with foil.
- Bake in the preheated oven until chicken is done and shreds easily with a fork, 50 to 60 minutes.
- Increase oven to 400 degrees F (200 degrees C). Working with 2 pans or in batches with 1 pan, lightly coat a rimmed baking sheet with avocado oil.
- Bake tortillas in the oven for 4 minutes.
- Meanwhile, shred chicken and return to the pan with juices; set aside. Top tortillas evenly with shredded chicken and cheese.
- Bake tacos until crisp, 8 to 10 minutes. Fold tortillas in half to form a taco and top with shredded lettuce and pickles.
- Stir together remaining ranch seasoning with sour cream, mayonnaise, and pickle brine. Serve sauce with tacos.
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